Trim the beef, chop the vegetables, brown everything in a thick-bottomed pot. Keep an eye on it and give it a stir once in a while. This is a great recipe to make in the afternoon for a comfort food dinner that night.
The beef is fall-apart tender and the vegetables are soft with vibrant flavor all embraced by a sweet tomato gravy. Serve the stufato with just a hunk of rustic bread to sop up all the gravy. Or, serve it with polenta or even buttered fettuccine.
When I was a kid I liked to smash all of the vegetables with my fork to make a bed for the beef. That way I was sure to get some of everything in each bite. Sometimes I can’t help myself – I still smash the vegetables.
An Aglianico or a Nero d’Avola pairs nicely with the stufato. You need something gutsy to stand up to the rich flavors of the stew.